1. Preheat Oven: Preheat your oven to 350°F and lightly grease a 9×13 baking dish.

Prepare the Filling:

1. In a large mixing bowl, combine cooked, shredded chicken, softened cream cheese, 2 cups of shredded Monterey Jack cheese, 1 teaspoon of Adobo seasoning, kosher salt, and black pepper to taste.
2. Taste and adjust the seasonings. Set aside.

Make the Sauce:

1. Heat oil in a large cast-iron or heavy-bottom skillet over medium heat.
2. Sauté the onion and jalapeno in the butter until softened.
3. Add flour and cook, stirring, for about 1 minute.
4. Stir in garlic and cook for another 30 seconds.
5. Whisk in salsa verde, green chiles, heavy cream, and chicken broth, smoothing out any lumps.
6. Continue cooking for about 5 minutes, or until the sauce thickens enough to coat the back of a spoon. If too thin, cook longer until reduced; if too thick, add water 1/4 cup at a time until the desired consistency is reached.
7. Add 2 teaspoons of Adobo seasoning, salt, pepper, and cumin to taste.
8. Remove from heat and stir in sour cream and 1/4 cups cilantro.

Prepare the Tortillas:

1. In a skillet, heat oil over medium-low heat.
2. Heat each tortilla in the oil for 10-15 seconds per side, until softened (not crispy).
3. Remove and keep warm in foil or a tortilla warmer.

Assemble the Enchiladas:

1. Pour 1 cup of the sour cream sauce into the bottom of the prepared baking dish.
2. Take a warm tortilla and place 1/3 cup of the chicken mixture in the center.
3. Roll the tortilla tightly around the filling and place seam-side down in the baking dish.
4. Repeat with remaining tortillas.
5. Cover the enchiladas with the remaining sauce and top with the remaining 2 cups of cheese.

Bake:

1. Bake uncovered for 25 minutes, or until the top is beginning to brown and bubbling.

Serve:

1. Serve warm, topped with chopped green onion and cilantro, if desired.